酱油中氨基氮测定的新方法

A new method in determining N of amino acid in soy sauce

氨基氮的常规分析方法是甲醛法 ,在测定过程中 ,甲醛的毒性对分析人员的健康有影响。本文采用微型分析法 ,降低了甲醛的用量 ,不仅减少了对检测人员和环境的毒害 ,还节约了试剂 ,降低了分析成本 ,是一种有参考价值的测定方法。

The normal analytical method of N in amino acid is by using HCHO which is harmful to the analyst.We adopt microanalysis to reduce the use of HCHO in order to decrease its effect on the analyst and the environment,thus to save the reagent and reduce the cost